Daniel Hudson is an artisan cheese maker from Duncan. "I’m very competitive and don’t do things by half.”

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Kayla Dhaliwall. "I’ve had to work my ass off to get where I am."

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Caitlin Hall. “I like danger. I don’t like to be mediocre."

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Matthew Stowe, 30, a development chef for Cactus Club restaurants, under Iron Chef Rob Feenie, survived an old-school internship at Lutece, a famous (now closed) restaurant in New York.
“I had a few copper pots whacked on my head when I was 19,” he says

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Clement Chan, 33, runs Le Tigre food truck and is chef de partie at Fairmont Pacific Rim. “I was a really bad kid,” he says. “I got into scraps, my grades were crap, and every day I was in the office. I barely went to school in the last year. I moved out when I was 18. Actually, I was kicked out,” he says. “But here I am. It’s made me twice as strong.”